Curried Rice!??? That is German??? Well if they go together well that's all that matters...right? I love making some hybrid dinners some times, like Fajitas using italian piadina bread, or Falafel eaten with guacamole...

BTW what do you recommend for a condiment to spatzle?? I am sure it would also be good with any condiments I would use for italian pasta, but to give something more of a german flavour... when I had it once in Austria they were served with something like Goulash and I didn't care for it much... I would be grateful for any new ideas!!

peel potatoes and onions and cut into pieces, and also do so with the bacon.
Fry bacon and onions until they look glassy (you say that in english, too?)
Add the potatoes and roast until they get brown.
Add the mushrooms and the cubed Tomatoe/Paprika.
crack the eggs with some water and spice it with the brooth, pour it over the potatoes and let it cook until the egg gets hard ( couldn't find the proper word..)
At last add the sour cream and spread with chives.

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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"

Curried Rice!??? That is German??? Well if they go together well that's all that matters...right? I love making some hybrid dinners some times, like Fajitas using italian piadina bread, or Falafel eaten with guacamole...

don`t know, if its special german, but we have it quite often.. just plain rice is boring with some curry it tastes much better.. in my opinion

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BTW what do you recommend for a condiment to spatzle?? I am sure it would also be good with any condiments I would use for italian pasta, but to give something more of a german flavour... when I had it once in Austria they were served with something like Goulash and I didn't care for it much... I would be grateful for any new ideas!!

usually there is just salt in it.. but I prefer it with some herbs, like thyme or rosemary or some mixtures like "herbs of the provence" or "cafe de paris"
I can imagine parsley or chives chopped into the batter too...
I`ll think of something real german...

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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"

Yes, Cara, I understand Spatzle is made simply with flour and egg and very little more what I meant is "what kind of sauce do they usually use in germany to go with spatzel?" I know the Polish pirogies are wonderful simply with butter and sautèed onion, can they be eaten in a similar way? (well I don't mean to confuse Polish food and German food, it is just that I have found lots of similarities between them...)

cut the champignons into slices and chop the shallots.
roast the shallots with the butter and add the white wine, let cook for about 2 min
add the cream and salt and pepper and let it boil down a third.
then add the herbs and at the end the champignons

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3-4 apples
some butter
sugar
cinnamon
evtl. apple sauce

peel the apples and cut into slices. Stew in butter.
Roast the spätzle and mix with the apples.
sprinkle with sugar and cinnamon and add the applesauce, if you want

cut the sausage into small pieces, chop the onion and the parsley and make a batter with the rest ingridients.
scrab them into the boiling water and cook the spätzle till they are ready.

put some oil into a pan and fry the spätzle.
tastes good with green salad

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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"

peel the potatoes and boil in salted water
heat the milk with the butter and mash with the boiled potatoes. season with nutmeg and salt.
preheat the oven to 420°F
cut the toppings from the apples and cave them.
Put the cubed blood sausage into it and top it with the mashed potatoes.
put the apples into a fireproof casserole and add some red wine.
it should be ready after 20min

boil the brooth with the marjoram and put some butter in.
season to taste with wine.
serve on plates and add the sauce

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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"

Yeah Cara I do like making something very similar with "pilz", only that I use sour cream instead of regular cream... come to think about it it would be delicious on top of the spatzle!! Also Italians do make sweet recipe for pasta. this apple cinnamon version would be wonderful.... Danke for sharing these recipes!!

If I wouldn`t have problems with the translation you would get many more.. ;o)

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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"

make a roux with the butter/margarine and flour.
Add the brooth and the milk, season with pepper and salt. Put the bay leaf into the sauce and let it bowl slightly for about 15min.
At the end add the mustard, take care it doesn`t flocculate (?) or turns to bitter.
cook the eggs for about 6min, peel them and give into the hot sauce.
best served with boiled potatoes and green salad

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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"